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Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans Cover

Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
By: Magdalena Słowik-Borowiec,  Gabriela Zdeb,  Weronika Kuras and  Paulina Książektrela  
Open Access
|Jul 2022

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DOI: https://doi.org/10.2478/aucft-2022-0010 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 123 - 138
Submitted on: May 25, 2022
|
Accepted on: May 10, 2022
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Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
(natto),
bacterial fermentation,
seeds/beans,
fatty acids,
proteins
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Magdalena Słowik-Borowiec, Gabriela Zdeb, Weronika Kuras, Paulina Książektrela, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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